Garlic Herb Roasted Lamb (Print version)

Tender rack of lamb infused with garlic and herbs, roasted to juicy perfection.

# Ingredient List:

→ Lamb

01 - 1 rack of lamb (1.5–2 lbs), frenched

→ Marinade

02 - 3 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme leaves
05 - 1 teaspoon Dijon mustard
06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ Finishing

09 - 1 tablespoon olive oil
10 - 1 teaspoon flaky sea salt (optional, for serving)

# How To Make It:

01 - In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, Dijon mustard, olive oil, kosher salt, and black pepper. Mix thoroughly to form a cohesive paste.
02 - Pat the rack of lamb completely dry with paper towels. Rub the marinade paste evenly over all surfaces of the lamb, ensuring full coverage.
03 - Place the seasoned lamb in a shallow dish or resealable bag. Refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
04 - Remove lamb from refrigerator 30 minutes before cooking. Preheat oven to 425°F.
05 - Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear lamb for 2–3 minutes per side until a golden-brown crust forms.
06 - Transfer skillet to preheated oven. Roast 15–20 minutes for medium-rare (125–130°F internal temperature), 20–25 minutes for medium, or 25–30 minutes for well-done.
07 - Remove from oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute throughout the meat.
08 - Slice between bones into individual chops. Sprinkle with flaky sea salt immediately before serving.

# Expert Advice:

01 -
  • The garlic herb crust creates an incredible aromatic crust that keeps the meat impossibly juicy
  • It looks restaurant impressive but comes together in under an hour
  • Leftovers make the most luxurious lunch sandwiches youve ever had
02 -
  • A meat thermometer is non negotiable here. Lamb goes from perfect to overcooked remarkably fast.
  • The internal temperature will rise about 5 degrees during resting, so pull it out slightly before your target temperature.
  • Do not skip the resting period or all those juices will end up on your cutting board instead of in the meat.
03 -
  • Ask your butcher to french the racks for you, it saves time and they do it better than most home cooks
  • If the herb paste feels too thick, add another teaspoon of olive oil to help it spread evenly
  • Letting the lamb come to room temperature before cooking ensures it roasts evenly throughout

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